• A very light starter that looks even better when served in the shells

    Fried scallops with a red pepper, avocado and basil salsa served with a lemon mayonnaise

    Serves: 2
    Cooking Time: 30 mins


    • 20ml (4 tsp) good-quality mayonnaise
    • 10ml (2 tsp) lemon zest
    • 5ml (1 tsp) fresh lemon juice
    • ¼ red pepper, finely diced
    • 10ml (2 tsp) spring onions, finely chopped
    • 5 basil leaves, thinly sliced
    • 15ml (1 tbsp) butter
    • 10ml (2 tsp) olive oil
    • 8 – 10 small scallops, in the shells
    • salt and freshly ground black pepper, to taste
    • ½ avocado, thinly sliced



    Combine the mayonnaise and 5ml (1 tsp) of the lemon zest. Mix in the lemon juice to taste.


    Mix the red pepper, spring onion, basil and remaining lemon zest.


    Heat the butter with the oil until hot. Remove the scallops from the shells and fry until golden and firm to the touch, about 10 – 15 minutes. Season lightly.


    Divide the scallops between two clean shells. Top with the pepper salsa and place the avocado slices on the side. Serve with a dollop of the lemon mayonnaise.